Cocoa Beans Cocoa Butter Oil Processing Plant in Namibia
- Use: Coco Bean Oil
- Type:Coco Bean Oil Processing Machine
- Production Capacity: 200-30/times
- power output: 9KW
- Dimension(L*W*H): 84*24*54 cm
- Weight(kg): 1400
- Material: Carbon steel and stainless steel
- Market: Namibia
Theobroma Cacao, The Namibian
Despite the fact that the Theobroma Cacao tree is indigenous to Central and South America, West Africa, and notably Ivory Coast, today produce most of the world’s cacao beans (around 43%).
Harvesting and fermentation: The first step in cocoa processing is harvesting the cacao fruit, which contains the cocoa beans. The beans are then extracted and left to ferment in baskets or boxes for several days. During fermentation, the beans undergo a series of chemical reactions that affect their flavor, aroma, and texture.
Cocoa Story: The production process – from cocoa beans to semi finished products | ECA European Cocoa Assocation
This process, called ‘tempering’, is important for the right crystallization of the cocoa butter. After tempering, the chocolate can be poured into any desired form and hardened. During the hardening process the volume of the chocolate is reduced, allowing the chocolate to come out of the mould automatically.
10 Part 1: Aspects of Cocoa Bean Quality Although the term “cocoa” is generally used for the plant and its products in many English speaking countries, this document will refer to “cacao” for the plant and the unprocessed seeds of the species Theobroma cacao L.L.
Cocoa Processing and Chocolate Manufacture | SpringerLink
The chocolate production process starts with the primary processing steps, which are harvesting of the cocoa and removal of the beans from the pods, fermentation and drying of the beans. The generalized flowchart for the manufacturing of chocolate and other cocoa products is shown in Fig. 10.4. Fig. 10.4.
Our cocoa world. ECOM is one of the world’s largest cocoa traders and processors, sourcing quality beans from over 25 countries and selling them directly to customers or processing them into cocoa mass, butter, cake and powder. We have 4 cocoa trade offices, 6 factories and 2 exclusive off-take agreements with partner factories.
Cocoa butter, Wikipedia
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean ( Theobroma cacao ). It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. [2] Cocoa butter has a cocoa flavor and aroma. Its melting point is slightly below human body temperature.
The first step in cocoa butter production is the cocoa bean roasting line. Roasting beans enhances their flavor and aroma, which is essential for chocolate-making. After roasting, the beans are ground into a coarse cocoa powder and processed into cocoa mass, also known as chocolate liquor. The chocolate liquor is then subjected to a hydraulic
Physicochemical Phenomena in the Roasting of Cocoa
The quality of cocoa depends on both the origin of the cacao and the processing stages. The roasting process is critical because it develops the aroma and flavor, changing the beans’ chemical composition significantly by chemical reactions induced by thermal energy. Aspects have been identified as the main differences between bulk cocoa and fine cocoa, the effect of time and temperature on
Blending process. After roasting, the cocoa beans are cooled, and the outer shell, known as the husk or shell, is removed from the beans. The beans are then broken down into smaller pieces called cocoa nibs. The nibs are ground into a paste called cocoa liquor, which contains both cocoa solids and cocoa butter.
